Can you use vinegar to make buttercream flowers so that they are smooth? Ive searched the forum but havent really found anything regarding this...Ive also used piping gel to try to get them smoother...but for some reason they come out kinda all cracked or not really smooth like i see in wiltons pictures...How do you make them smooth like that?
i wouldn't use vinegar, can't see how that would help you at all, the only thing i can see that doing is changing the taste of your icing.
What you have to do is start with a smooth icing. If your icing has a lot of air pockets in it then you need to stir it gently before using. If you are already using a smooth icing. Your icing could be too thick, if this is the case a little water will thin it down. The other thing to check on is the opening of your tip. Tips get squashed from time to time, so you may have to open up the narrow end of the tip some, you can do this with a thin butter knife.
would you be willing to try SMBC? It is smooth as silk and pipes beautifully...the perfect thing about that you can put the rose in the fridge for a few minutes..it will harden just like a block of butter does and you can pick it up easily (quickly though) and pop it on your cake...
It is my icing of choice due to the way I can work with it (and the taste WHEN it is on cake).don't eat this from the bowl...but divine on cake.
I did some floral cupcakes very recently and did all the roses with SMBC..in my gallery so you can see how smooth they are...
My edges were always a big raggedy when I used the reg bc recipes..
I have mixed both SMBC and reg bc for taste..(great) but I am not sure how they would pipe flowers..you might give that a try as well if you want..
HTH
Jane
well i used some corn syrup and it made it alot smoother...thanks a bunch..
what is SMBC? some kinda Buttercream is all i know..LOL
SMBC is swiss meringue buttercream...I think there are recipes here on CC for it and I know Martha Stewart has a great one..
SMBC is quite a bit easier to make than IMBC (Italian Meringue...)
Taste the same to me..
HTH
IMHO, I think all the roses they pipe in the Wilton books might have been done with royal icing.....try one and you'll see!!!! 
The girl i am doing the cake for wanted buttercream icing ...do you think she would know the difference if i used buttercream icing on the cake and made the flowers into SMBC or RI?
yup...she'd know...the royal ones would be hard like candy and the taste/texture of the SMBC ones would certainly be different...
Anyhow, if your edges are a bit ragged, it makes them look more realistic...once you get them on the cake..they'll be beautiful.
If you do ever get a chance to try the smbc, the chocolate version tastes like chocolate mousse...it is really to die for!!! (just add melted and cooled semi-sweet choc when the icing is finished)
..can you tell I love the stuff? lol!!
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